2017

Zinfandel

Dry Creek Valley

This fruit bomb Zinfandel from right here on the estate in Dry Creek Valley is pure perfection with anything grilled…in any season, we think. Lush, juicy, racy, earthy and peppery all at one time…smokin’ hot!

How It's Made

This wine is primarily composed of Zinfandel blended with a small amount of Petite Sirah. Upon entering the winery, the hand-harvested grapes are destemmed to stainless steel tanks for three days of cold soaking. The grapes are then inoculated with yeast and the tanks are pumped over, one to two times daily, for the duration of primary fermentation. Individual lots are drained and pressed to French oak barrels for malolactic fermentation and cave aged for 16 months. Lots are kept separate until blending and bottling.

The Vintage

The 2017 season began with record rainfall amounts during the winter, filling our reservoirs after four years of drought. Spring was mild, bringing favorable conditions during bloom, which led to a nicely set crop. We experienced more than an average number of hot days in early to mid-summer, and then record highs over Labor Day weekend. Fortunately, the vines were ready to handle the heat with adequate soil moisture supplied by all the rain. The Zinfandel was tasting delicious and ready to be picked on Labor Day, the first day of harvest at the mountain winery.